Slice the zucchinis lengthwise into thin strips (about 1/8-inch thick) using a mandoline or sharp knife. Lay them out on paper towels, sprinkle both sides with salt, and let sit for 15–20 minutes to draw out excess moisture. Afterward, pat dry with additional paper towels to prevent a watery lasagna.

Heat olive oil in a large skillet over medium heat. Cook the ground turkey until browned, breaking it apart with a spoon. Remove and set aside.

In the same pan, sauté onion and garlic until fragrant and translucent (about 3 minutes). Add the red bell pepper and cook another 2–3 minutes.

Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and black pepper. Simmer for 10–15 minutes, then return the turkey to the skillet. Cook another 5 minutes to let the flavors meld.

In a medium bowl, mix ricotta cheese, egg, Parmesan, Italian seasoning, and garlic powder until well combined. Set aside.

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Spread a thin layer of meat sauce on the bottom of the dish. Layer zucchini slices over the sauce, slightly overlapping. Add half the cheese mixture, then more meat sauce, followed by a layer of mozzarella.

Repeat the layers: zucchini, cheese mixture, meat sauce, mozzarella. Finish with a generous topping of mozzarella on top.

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 10–15 minutes, until bubbly and golden on top.

Let the lasagna rest for 10 minutes before slicing—this helps the layers set.